How to adjust the grinding degree of hario bean grinder-manual bean grinder how to adjust

How to adjust the grinding degree of hario bean grinder-how to adjust manual bean grinder

1.1 applicable scenarios

Hand flushing, siphon kettle, pressure kettle and similar brewing methods at home are recommended to use a hand grinder. It is not recommended to use espresso if it is made.

1.2 selection of grinding core

The movement of the hand bean grinder is divided into metal and ceramic. The metal will heat when grinding, making the aroma of coffee beans volatilize ahead of time; the ceramic is fragile, but the ceramic is basically not hot, so the aroma is corrected.

1.3 Brand introduction

Many people are using the sloshing A12 affordable, Kyocera, HARIO and TIAMO are also good, HARIO shanzhai Kyocera, TIAMO copycat HARIO. The grinding core of HARIO is manufactured by Kyocera, the brand of TIAMO is made in Taiwan, almost all of it is made in the mainland, and the plastic of TIAMO may not be safe. The grinding core of Kyocera CM45 can grind the powder needed by espresso, and I think it is better to grind espresso powder with special electric mill (not the best hand mill, such as HG-ONE).

Color-the color of the coffee after brewing is best if it is dark brown with a little amber, which means that the coffee beans are cooked properly.

Fragrance-the unique aroma of coffee, the stronger the fragrance is, the longer the aroma is, the better the quality is.

Taste-balanced and thick in the mouth, long-lasting and obvious, is good coffee, but whether the taste is mellow or not is closely related to the method of brewing, such as brewing misses the point.

Humidity factors play a role not only in sunny and rainy days, but also at different times of the day. Generally speaking, the humidity in the morning and evening is higher than that at noon, so according to the influence of humidity factors, the grinding degree should be thickened in the morning and evening, and finer at noon.

There are many other factors that affect the degree of grinding, including the roasting degree of coffee beans (although coffee beans used by Espresso should use a deeper roasting degree, but sometimes different roasting degrees may be used to roast formula beans for richer taste), blended recipes, and so on. All of the above are the most common and can be mastered by baristas. The previous sections are all about the adjustment of the basic factors in the production process in order to meet that taste standard on the premise of understanding the good taste of Espresso (see the taste of Espresso). There are many places in the world of Espresso that we don't fully understand, and we would like to explore this wonderful world of coffee with you.